Description
Enjoy the Mediterranean warmth and comfort with this delightful Aubergine Rolls recipe, a journey through rich and aromatic flavors.
Ingredients
Scale
- 2 large aubergines, sliced lengthways
- Olive oil, for brushing
- 250g cooked green lentils
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp tomato purée
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- Zest of 1 lemon
- 2 tbsp chopped parsley
- Salt and black pepper, to taste
- 400ml chopped tinned tomatoes
- 2 garlic cloves, thinly sliced
- 1 tsp dried oregano
- Pinch of chilli flakes
- 1 tsp balsamic vinegar
- Salt and pepper, to taste
- 30g walnuts
- 15g fresh basil
- 1 tsp dried thyme
- 1 garlic clove
- 1 tbsp lemon juice
- 2–3 tbsp olive oil
- Pinch of salt
Instructions
- Preheat the oven to 200°C and arrange aubergine slices on a baking sheet. Brush with olive oil and roast for 20–25 minutes.
- Prepare the lentil filling by sautéing onion and garlic in olive oil. Add tomato purée, spices, and lentils. Set aside to cool.
- For the sauce, simmer tomatoes, garlic, oregano, chili flakes, and balsamic vinegar for 10 minutes.
- Assemble aubergine rolls with lentil filling and arrange in a baking dish. Cover with sauce and bake at 180°C for 30 minutes.
- Make walnut pesto by blending walnuts, basil, thyme, garlic, lemon juice, and olive oil until smooth.
- Drizzle pesto over baked rolls and serve warm.
Notes
Monitor aubergine roasting to prevent over-softening. Filling can be refrigerated for up to two days.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dinner
Nutrition
- Calories: 380 kcal
- Sodium: 620 mg
- Protein: 12 g